Leek & Potato Soup - a perfectly warming treat!

December, 2011

Leek & Potato Soup

‘Tis the season to be jolly’! I’ve been working hard on my ‘winter weight’…to add that little pound or two to keep warm during the cold months. ☺ My ritual includes indulging in tasting menus, lots of chocolate, and lots of delicious hot liquids like tea, hot cocoa, and mulled cider…it’s the only season during which we don’t have to feel guilty indulging a few little pleasures. But if you want a healthy warming recipe, here’s a Leek & Potato Soup, also one of my fall/winter favourites! As a compliment to warm your soul, I suggest the fiery Ci Li Flower! After all, leeks originate from Central Asia…

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INGREDIENTS
1 TS extra virgin olive oil
2-3 leeks, washed and sliced into 1/4-inch segments
2 large yellow onions chopped
3 garlic cloves, minced

2 large yukon gold potatoes (approximately 1lb), peeled and cubed into 1/2-inch cubes

4 cups vegetable stock

2-3 ts fresh rosemary leaves
1/2 teaspoon sea salt



DIRECTIONS
1. Heat olive oil in a medium-large soup pot
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock; cover, and bring to a boil. Reduce heat to simmer. Cook an additional 20 minutes.
5. Remove the soup from the heat and pour into a blender.  Blend until smooth with the fresh rosemary leaves.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through.

Serve hot, with crusty sourdough or multigrain bread.
Serves 4 – 6.